Crispy pork chops with pomegranate sauce

[donotprint]When you are snowed in and the food in your fridge and pantry is getting dangerously low, a little bit of imagination can save you at dinner time. This is exactly what happened to me last night. I was out of town for several days and came back just before a big ice and snow storm hit us. I had to dig in my freezer and pantry to find something to make dinner with. Fortunately, I had a couple of pork chops, a pomegranate, some rice and other leftovers, perfect ingredients for a tasty dinner.[/donotprint]

Dip each chop in the egg white and then coat both sides with the flour mixture.

Slightly fry each side on a frying pan with a little bit of olive oil, butter or frying oil.

Transfer the chops to a baking sheet and bake for 25 minutes or until the inside temperature reaches 160°F (71°C), you can check this with a meat thermometer. They are very useful and not expensive at all.

While the pork cooks, add pomegranate, chipotle pepper and water to a sautee pan and cook for 15-20 over medium-low heat until it thickens. Stir constantly. You may add 1 TBSP of flour to thicken the sauce.

Serve the chops with rice and pomegranate sauce over them and enjoy.

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I have mentioned many times before that I love the combination of sweet and spicy ingredients and this dish is definitely a very good example of this.

¡Buen provecho!

Crispy pork chops with pomegranate sauce was last modified: February 18th, 2010 by Ben

Hola Ben. I heard about the ice storm. I hope you’re staying warm. Your pork chop recipe reminds me of one I made with a cherry chipotle sauce. The addition of the fruit flavors really adds to the sometimes dry taste of porkchops..Great recipe amigo.

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